Hawaiian Cheesecake

From Jill Westra

2 cups crushed vanilla wafers
½ cup butter, melted
½ cup flaked coconut
2/3 cup finely chopped macadamia nuts, toasted
3 pkg. cream cheese (softened)
½ cup crushed pineapple, drained
1 cup sugar
Two eggs
One egg yolk
2 tsp vanilla
2 tsp lemon rind, finely grated.

Preheat oven to 350 degrees.  In a medium bowl, combine crushed vanilla wafers, ½ cup of the chopped nuts and ½ cup coconut.  Add in melted butter. Press into bottom and up the sides of a spring form pan.  Refrigerate until ready to use.  Combine cream cheese, pineapple, lemon rind and sugar until creamy.  Add whole eggs, egg yolk and vanilla and beat on low until just combines. Stir in remaining chopped nuts.  Pour mixture into crust.
Place spring form pan into a shallow baking dish.  Bake for 45-50 minutes or until center appears nearly set. Cool on wire rack for 15 minutes before loosening crust from the sides of the pan. Let cool for an additional 30 minutes before removing sides of the pan. Cover and refrigerate at least 4 hours.
To serve, sprinkle with toasted coconut, macadamia nuts and pineapple slices if desired.